Easter meals with Weber Grills

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For this year's Easter meal, the Sunday dinner be cooked with the help of the Weber Grill.

Dustin Green and Dan Wall, Executive Chefs at Weber Grill Restaurants (http://www.webergrillrestaurant.com) in Schaumburg and Lombard, respectively, joined ABC 7 for tips for creating the perfect holiday meal for your family.

For more information, visit http://www.webergrillrestaurant.com.


Wood Roasted Leg of Lamb

Boneless leg of lamb, 7lbs average 1 each
Marinade 5 fl oz
Kosher salt 2 Tbsp
Black pepper, ground 2 Tbsp
Hickory Wood Chunks 4 each
1. Prepare the grill for indirect low heat, cooking (250 - 350). Place a disposable aluminum pan on the charcoal grate and place the charcoal on the outsides of the aluminum pan. Fill with a " of water.
2. Place the leg of lamb in the bowl and toss to coat with the marinade all over.
3. Carefully slide one pronged fork into the spit, with the tines facing inward, about 10 inches from the end of the spit. Secure the fork but do not tighten at this time.
4. Slide the spit through the center of the roast and gently push the roast onto the fork tines so that they are deep inside the roast. Add the other pronged fork to the spit with the tines
facing inward and slide down until they are firmly imbedded into the roast. Secure the fork, but do not completely tighten at this time.
5. Wearing barbecue mitts, place the pointed end of the spit into the rotisserie motor. If necessary, adjust the roast so that it is centered on the spit and tighten the fork into place. Turn on the motor to begin the rotisserie. Add the 4 wood chunks at this time. 2 to each side.
6. Season the lamb with the salt and pepper all over.
7. Grill the roast until the internal temperature reaches 145, about 1 hours, basting the lamb with the reserved marinade every 20 minutes. To check the temperature, turn off the rotisserie motor and insert a thermometer into the center of the roast.
8. Wearing barbecue mitts, carefully remove the spit from the grill. Gently loosen the forks and slide the roast off the spit. Transfer to a cutting board, tent with foil, and let rest for about 20 minutes before carving (the temperature will rise 5 to 10 degrees during this).

Basil, fresh 4 wt oz
Oregano, fresh 2 wt oz
Rosemary, fresh 1 wt oz
Italian parsley, fresh 1 bunch
Thyme, fresh 1 wt oz
Garlic, peeled 2 wt oz
Dijon mustard 5 fl oz
Olive oil blend 1 cups
Dry mustard 1 tbsp

1. Stem the basil, oregano, rosemary, parsley and thyme.
2. Place all the leaves into a large container. Discard the stems.
3. Add the mustards, garlic cloves and oil and blend until it is smooth and thick.
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